Christie 1204, Инструкция по установке и эксплуатации

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Installation Manual 6837_00
33
Cleaning and maintenance
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4.5 General cleaning and maintenance
To ensure the lasting safety, reliability, and energy efficiency of your Christie barbecue,
we recommend that it be serviced and inspected at least every 12 months. The Servicing
Procedure is detailed in our Technical Service Manual, available upon request from Christie.
1. Spray the benchtop with a mild detergent or pH-neutral, bio-degradable degreaser
2. Rinse with water, or wipe with a clean cloth or paper towel. Do not direct a jet of water
directly into the vent around the edge of the hotplate
3. Rinse the exterior of the barbecue surround with water, taking care not to direct water
directly into any vents. If the exterior is contaminated with fat or oil, spray it with a mild
detergent or pH-neutral, bio-degradable degreaser and rinse. Use a soft brush to clean
porous surfaces
4. Regularly sweep and wash down pathways around the barbecue. If contaminated with
fat or oil, spray with a mild detergent or pH-neutral bio-degradable degreaser and rinse
Note:
Stainless steel is a low maintenance material that does require regular cleaning,
especially in corrosive environments up to one kilometre from marine waters and up to five
kilometres from a surf beach.
Lack of maintenance may result in surface discoloration or “tea staining”, caused by
superficial corrosion. Since barbecues are cleaned frequently, tea staining generally does
not occur. When it does, prompt removal - preferably within 30 days - is recommended.
Staining should be removed using a “Scotch Brite” or similar non-steel household scourer
to lightly polish the surface. Staining should occur less frequently after each removal.
The most effective way to prevent tea staining is to ensure that any asset maintenance
schedule includes washing and rinsing of the entire barbecue. Regular washing of
stainless will remove deposits that can cause superficial corrosion, including sea salt
and airborne chemicals. Application of oils or waxes will temporarily restrict chloride
access to the stainless steel, but these tend to attract and trap airborne pollutants and
dull the stainless surface.